High Protein Black Bean & Kamut Chilli

Another day another high protein, healthy plant-based recipe that’s perfect as a post-workout meal.

Introducing my High Protein Black Bean and Kamut Chilli 🙌🏽

Kamut, or Khorasan wheat is a Middle-Eastern wheat grain known for its rich nutty flavour and high protein content. Combine this with black beans and you’ve the got the base for a healthy plant-based dish full of protein to feed your muscles after a hard workout.

Thanks mainly to the kamut and black bean combination, this chilli dish will provide about 39g of protein per serving. That’s massive! If you are interested in reading more about plant based proteins and how much you should be eating check out my article on where vegans get their protein.

This black bean and kamut chilli is 100% vegan and ridiculously easy to make. Even with all the fresh ingredients going into it, you can still have it on your plate and ready to eat in 30 minutes. That’s exactly what your body needs after a good workout.

I hope you enjoy this chilli. I have one more high protein post-workout meal to share with you guys later this week so keep it locked!

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High Protein Vegan Black Bean and Kamut Chilli

Kamut, or Khorasan wheat is a Middle-Eastern wheat grain known for its rich nutty flavour and high protein content. Combine this with black beans and you’ve the got the base for a healthy plant-based dish full of protein to feed your muscles after a hard workout.

Prep Time10minutes

Cook Time20minutes

Total Time30minutes

Servings4people

AuthorSam

Ingredients

2400gtins of black beans

2400gtins of chopped tomatoes

1cupquick-cook Kamut

1brown onion(chopped)

6clovesgarlic(chopped)

1red bell pepper(chopped)

2carrots(chopped)

1tbspcumin

1tbspsmoked paprika

1tbspsoft brown sugar

1tspchilli powder

1/2tspcayenne pepper

200gsweetcorn

2spring onions

1bunchfresh coriander

1avocado

salt and pepper to taste

Instructions

Begin cooking the Kamut to packet instructions. The ‘quick cook’ variety should only take 10 minutes.

Sauté the onion and garlic in oil for about 4 minutes until the onions are clear.

Add the tomatoes, black beans, red pepper, carrot, sweetcorn, brown sugar and spices and allow to simmer on a lower heat for 20 minutes. Add the kamut into the pan when it’s cooked. Season well with salt and pepper.